preheat oven to 350

Boil the 2 large chicken breast and shred to small pieces

Dice tomatoes and onions mix together in a bowl and set aside if you want the enchiladas spicy add some jalapenos

In a saucepan add the tablespoon of oil and heat at medium temperature, sautee onions tomatoes and optional jalapenos until the onions are transparent, add the chicken bouillon crush bouillon and mix until well blended turn off stove cut the 2 lemons or limes and squeeze into the chicken mixture and stir

For the sour cream sauce in a large bowl put about a half of cup of sour cream and other half of salsa verde whisk until well blended you can add more sour cream or salsa verde to desired thickness

Heat up tortillas I put about 4 tortillas wrapped in a napkin and nuke for 30 seconds add the chicken mixture and roll up tortillas, repeat until no more chicken mixture remains

spread sour cream sauce over the rolled up enchiladas make sure it's fully covered in sauce if you need more repeat step 5

drown the enchiladas with shredded cheese and bake in the oven for 30 min